Apple Galette
Makes 2 to serve 4 or 2 really hungry people!
Like a little pie without a pan, like a turnover, but not.  You can hold it in your hand to eat.   I made these with extra pie crust dough!
Buttery Pastry Dough (See recipe)
Pastry Filling Ingredients
3 tbsp butter
2 medium - sized apples (I like Granny Smith!)
2 tbsp sugar
1/4 tsp cinnamon
dash ground cloves (if you have them)
dash ground nutmeg 
2 tbsp raisins
​1/4 cup chopped walnuts
1 tsp flour
​2 tbsp cream
​dash rum or brandy (optional)
1 egg yolk plus 1tbsp water, beaten with a fork
Steps
  1. Make 1 recipe of the Pastry Dough the day before or at least 2 hours ahead of time.  Make sure that you chill it for at least a couple of hours before using.  Don't be afraid to make this - it is SOOOO easy!  Keep it refrigerated until after you have finished the apple filling.  
  2. Peel apples and slice in very thin slices.  Set aside.
  3. In a skillet, melt butter and sugar over medium heat - stirring constantly for about 2 minutes until it starts to turn golden.  Stir in flour, seasonings, and cream - stir continuously for about 1 minute.
  4. Add sliced apples and raisins; continue to stir until apples are softened, but not mushy!  If the liquid mixture starts burning or sticking, lower the heat.
  5. Stir in the chopped walnuts and a splash of rum or brandy (if desired).  Remove from heat.
  6. Let apple mixture cool for about 10 or 15 minutes.
  7. Remove one of the pastry crust dough balls from the refrigerator, roll out one of the dough balls on a floured surface.  (You can freeze the second one, as the recipe makes two big pie crusts.  Or you can double this recipe and make 4 galettes.)  Roll out two 9 to 10" circles - doesn't have to be perfect!  Transfer the rounds to cookie sheets.
  8. Spoon the apple mixture onto the center of the pastry rounds, keeping a 2-inch margin around the edge with no filling.
  9. Bring up the sides of the dough to the top and cover the filling - like a little sack.  Pinch closed and brush with egg yolk.  Some purists like to leave the center open (See third photo above.), but I like to close it. 
  10. Bake for about 25 minutes or until golden brown at 350° F.
  11. Cool for about 20 minutes before serving.  Slice in half-wedges to serve. Top with whipped cream or ice cream, or just pick it up and eat it!​